Teriyaki Chicken Balls

Submitted by Ania Los & Shannon Ball

Ground Chicken
1 egg
1/3 cup Bread Crumbs
Salt
Pepper
Garlic Powder
Ginger
Onion
Bell Pepper
Carrots
Broccoli
Snow Peas
Soy sauce
Teriyaki Sauce
Orange Juice
Rice

Preheat oven to 425. Combine ground chicken, egg, bread crumbs, salt, pepper and garlic powder. Form meatballs and bake in oven for 20min.

While meatballs are baking, stir fry ginger, onion, bell pepper, carrots, broccoli and snow peas in wok. Add in meatballs and add Teriyaki, Soy sauce and orange juice.

Pour over rice.

Pumpkin Soup

Submitted by April Fitzsimon

3 tablespoons margarine, softened

1 tablespoon brown sugar

1/4 cup brown sugar

1/4 teaspoon ground cinnamon

4 slices whole wheat bread

1 cup chopped onion

2 tablespoons butter, melted

2 (14.5 ounce) cans chicken broth

1 1/2 (15 ounce) can pumpkin puree 

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground black pepper

1 cup heavy whipping cream

1/4 teaspoon nutmeg

baked pumpkin seed

Directions

1. Preheat oven to 400 degrees F(200 degrees C). Combine butter, 1 teaspoon brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares. 

2. Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes. 

3. Transfer cooled broth mixture into the container of a blender or processor. Process until smooth. 

4. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, brown sugar, ground cinnamon, nutmeg, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.. 

5. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons or pumpkin seed.

Pork Chops & Cheesy Scalloped Potatoes

Submitted by Krissy Lynn

4 Boneless Pork Chops
Red potatoes - wash and sliced
Med onion - sliced
Shredded cheddar cheese
Any pork seasoning you prefer
Salt
Pepper
2 TBSP Butter

DIRECTIONS:
Set crock pot to high and add butter .
Season both sides of pork chops.
Once butter is melted place pork chops on bottom of crock pot (they can overlap)
Layer: Onions, Potatoes, Salt and pepper, Hand full of shredded cheese.
Repeat until ingredients are gone.

Cook on High 4-6 hours or low for 7-8 hours.

Baby teething cookie

By Mariah Armstrong Approved by Ezio Laliberte


1 cup of baby oatmeal
1cup of flour (which ever you prefer) (use more to cut down stickiness if needed)
tablespoon of cinnamon
tablespoon of nutmeg
tablespoon of brown sugar
1 egg (add more liquid if you don't want to use eggs)
1cup of water (this will be used as needed or if you don't want to use juice)
4fl oz of any flavor juice (I like to stick to apple juice)
Lots of Love!

Preheat oven to 375F. In a large bowl combine all dry ingredients. Then beat in the egg and add the juice, mix really well. Add water slowley and stir, you are looking to get a doughy mixture if the dough is too sticky add more flour. Then you can roll the dough out on an area that is lightly floured and take cookie cutters and cut out shapes or just mold with hands. Then put them on a baking sheet and place in oven for 45 minutes.